July 15, 1986
1 10oz. pkg. frozen chopped spinach, thawed and drained
1 8oz. pkg. cream cheese
1/2 c. milk
2 T. oleo
2 t. chickem bouillon granules
1 t. instant minced onion
1 T. lemon juice
assorted hard crackers
In a medium saucepan, combine cream cheese, milk, oleo and onions. Cook over lo heat until thickened and smooth. Stir in spinach and heat through. Remove from heat nd stir in lemon juice. Serve with crackers. Makes 2 cups.
A lot of us have ex's I assume. Mine loved this and he would take it to watch sports games with his friends.
Devin begged to ride that old wooden roller coaster at Joyland. A photographer happened to be in the seat in front and took this. I was at home making this recipe.
Beef Tongue: yes, some people still cook this.
Remove gristle at the heavy end of the tongue, and the skin, using a utility knife. starting at the middle, hold the knife in a slanted position and carve long even slices. Carve ends the opposite direction.
1 10oz. pkg. frozen chopped spinach, thawed and drained
1 8oz. pkg. cream cheese
1/2 c. milk
2 T. oleo
2 t. chickem bouillon granules
1 t. instant minced onion
1 T. lemon juice
assorted hard crackers
In a medium saucepan, combine cream cheese, milk, oleo and onions. Cook over lo heat until thickened and smooth. Stir in spinach and heat through. Remove from heat nd stir in lemon juice. Serve with crackers. Makes 2 cups.
Devin begged to ride that old wooden roller coaster at Joyland. A photographer happened to be in the seat in front and took this. I was at home making this recipe.
Beef Tongue: yes, some people still cook this.
Remove gristle at the heavy end of the tongue, and the skin, using a utility knife. starting at the middle, hold the knife in a slanted position and carve long even slices. Carve ends the opposite direction.
